Go Back
–+ servings
Nada Murukku | Ribbon Pakoda Murukku Recipe
Print Recipe
5 from 1 vote

Nada Murukku | Ribbon Pakoda Murukku Recipe

Discover the deliciousness of Ribbon Pakoda, a crispy and flavorful Indian snack. Made with a simple combination of rice flour, gram flour, and spices, this traditional treat is perfect for parties, snacks, or a quick bite. Learn how to make Ribbon Pakoda at home with our easy-to-follow recipe
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Snacks
Cuisine: Indian Cuisine, Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 10 people
Calories: 487kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Mixing Bowl
  • Murukku Press and Ribbon pakoda mould

Ingredients

  • 1 Cup Rice Flour 1 Cup - 250ml
  • ¼ Cup Gram Flour (Besan / Chickpea Flour)
  • ¼ Cup Roasted Gram Dal (Pottukadalai / Dhaliya) grind it in a mixer to a fine flour
  • 1 tablespoon Butter
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Salt Adjust as needed
  • ½ teaspoon Asafoetida (Asafetida / Hing)
  • 3 Cups Oil For Deep Frying

Instructions

  • In a bowl, combine rice flour, gram flour, roasted gram flour, red chili powder, salt, butter, and hing. Use the following ratio: 1 cup rice flour to ¼ cup gram flour to ¼ cup roasted gram flour.
    1 Cup Rice Flour, ¼ Cup Gram Flour (Besan / Chickpea Flour), ¼ Cup Roasted Gram Dal (Pottukadalai / Dhaliya), 1 tablespoon Butter, 1 teaspoon Red Chili Powder, 1 teaspoon Salt, ½ teaspoon Asafoetida (Asafetida / Hing)
  • Mix the ingredients together well, then slowly incorporate water until you have a dough with the consistency of chapatti dough.
  • Prepare the murukku maker by greasing the inner cylinder. Insert the small rectangle mold to achieve the desired  pattern.
  • Heat Oil  in the pan. To test if the oil is hot, drop a small piece of dough into the pan. If it floats to the surface quickly, the oil is ready.
    3 Cups Oil
  • Place the dough in the murukku maker and gently squeeze it to form a large circle.
  • Deep fry the ribbon padoka/Nada in low flame till it is crisp and turns golden brown color. Occasionally turn the murukku for even cooking.
  • Once the bubbles cease and the ribbon pakoda turns a light golden brown, remove it from the oil and place it on a paper towel to drain excess oil. Repeat this process to make the remaining Ribbon Pakoda.
  • The delicious ribbon padoka/Nada is ready to serve. Store the cooled murukku in an airtight container for extended shelf life.

Video

Notes

Tips for making Ribbon Pakoda:

  1. Use homemade rice flour: For the best flavor and texture, opt for homemade rice flour. However, store-bought rice flour can also be used.
  2. Avoid adding too much roasted gram flour: Adding more roasted gram flour can cause the Ribbon Pakoda to crumble and absorb more oil during deep frying.
  3. Maintain a low flame: While deep frying, ensure the flame is kept low to prevent the Ribbon Pakoda from getting burnt.
  4. Achieve the right consistency: The batter should be thin but not runny. If it’s too thick, add a little water to adjust the consistency.
  5. Heat the oil properly: Ensure the oil is hot enough before adding the batter. This will help the pakodas cook evenly and become crispy.
  6. Fry in batches: To prevent the pakodas from sticking together, fry them in small batches.
  7. Drain excess oil: After frying, remove the pakodas from the oil and drain them on paper towels to absorb excess oil.

Nutrition

Serving: 100g | Calories: 487kcal | Carbohydrates: 64g | Protein: 9g | Fat: 22g